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Title: Mititei (Romanian Sausages)
Categories: Romanian, Sausages
Yield: 12 Sausages

4 cl Garlic; up to 5, peeled
1 1/2 ts Salt
1/4 c Water
1/2 ts Whole dried thyme
1 ts Baking soda
1/2 ts Dried basil
1/2 c Beef Stock or use canned
1 ts Black pepper; freshly ground
2/3 lb Coarsely ground pork
1 lb Ground chuck

Pearl Mailath, a Romanian friend in Indiana, invited us into her home
for a real Romanian meal. This was before Romania erupted into what
we hope will be independence. As she cooked these delicious sausages,
we talked politics. I think the discussion made the sausages taste
even better. These are great cooked on the outdoor grill.

Crush the garlic well in the water, using a fork. Stir in the meat,
baking soda, seasonings, and garlic puree together. Add Beef Stock
and mix well.

For each sausage, take 1/3 cup of the meat mixture, and roll between
the palms of your hands into a sausage shape about 4 inches long.
Place sausages side by side in a container and cover. Refrigerate
overnight so the flavors can blend.

These are excellent on the grill. They may also be broiled or baked
in the oven.

Broil the sausages about 3 minutes per side until cooked through and
browned.

Hint:

When hand rolling sasuages or meatballs of any kind, keep a small
bowl of water near you so that you can keep your hands a bit wet.
This way, the meat will not stick to your hands.

Recipe by The Frugal Gourmet, Our Immigrant Ancestors

Posted by: Ed P <esp@snet.n>

Recipe FROM: <news:10i7lgt$2eau2$1@dont-email.me>,
<news:rec.food.cooking/1579104>

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